|
Colorful Grilled Seafood Salad with Wild Rice
This easy to make, healthy seafood salad is a little bit gourmet. It serves 4 as an appetizer or 2 as a main dish. Light, vibrant and full of color and crunch. The recipe calls for prawns and calamari but scallops are also brilliant. Any combination of these 3 ingredients will work.
|
|
| Servings | Prep Time |
| 4people | 5minutes |
| Cook Time | Passive Time |
| 45minutes | 30minutes |
|
|
Ingredients
- 1&1/2cups chicken stockor fish stock
- 1/2cup wild rice
- 1/2lb fresh shrimp (prawns)raw, peeled and cleaned
- 1/2lb calamariraw, sliced and cleaned
- 5ozs snow peasor sugar snap peas
- 1/2tsp sesame oil
- 4ozs baby spinach
- 1/2 onion, salad (red)sliced thinly
- 1 bell pepper (capsicum), redsliced
- 1 avocadosliced thinly
Dressing
- 1/3cup olive oil
- 2tbsp lemon juice
- 1clove garliccrushed
Instructions
- Bring stock to the boil in a saucepan with a tight fitting lid. Rinse wild rice and add to the stock. Cover and simmer 45 minutes or until rice is tender (consult the pack instructions as cooking times can vary). When cooked, allow to sit for 10 minutes. Drain and allow to cool.
- Meanwhile, broil/grill the prawns and calamari under high heat. 2 or 3 minutes each side is plenty.
- Meanwhile stir fry the snow peas with dash of sesame oil over high heat.
- When the rice, shellfish and snow peas are cool, place in a bowl. Add the spinach, red onion, and bell bell pepper. Toss well to combine. Make the dressing and add to the salad. Toss well again. Carefully add the sliced avocado and serve.
Recipe Notes
And please help us spread the word via social media, we certainly appreciate it!
https://compassandfork.com/recipe/colorful-grilled-seafood-salad-wild-rice/
|
|
https://compassandfork.com/recipe/colorful-grilled-seafood-salad-wild-rice/ |